I’ve been spending a lot more time outdoors with my pups, exercising and gardening lately. I’ve started a miniature container garden! We had a few days of fantastic rare sunny warm/cool days here. Now it looks like we’re going back to the usual disappointing weather in the NYC area. I hate humidity. And work days have been busy. This weekend, unfortunately, is busy as well. I’ve signed myself up for a party today, and then it’s Mother’s Day tomorrow. I’m going to enjoy some tea while I can.

I’ve tried a variety of puers in my life. I’ve decided that I’m not really a fan. While I can drink the cups down quite easily, I never find myself craving them as I do for oolongs, greens and blacks. I’d drink more white but they often make me shaky. But Mandala has a great puer rep so I thought I’d give this a try. I received this sample when I ordered a bunch of puers for my dad’s birthday. I decided to keep this to educate myself. Two months later, I’m finally diving in.

My first thought is that I’m shocked at the smokiness. I didn’t read any descriptions before trying so I was not expecting this aspect. It’s also lighter than expected. Oddly fresh, which is not something I’d expect from a puer. But maybe that’s just because I don’t have much experience with shengs. This is tasty. I don’t think I’ll be craving it ever, but I am enjoying this current cup.

HI!! Technically, this is a “mao cha” (unfinished tea) rather than a pu’er. The wild monk cake is an actual pu’er. And there is a huge difference between a raw style tea such as this and a ripened (black) style pu’er, which is famous for its earthy and dark characteristics.

I think this mao cha is incredible as a tea glass style brew, as well, and we have many many customers brewing it that way. It is quite something how it sweetens up in longer brews like that.

You may be interested in trying some other raw teas and brewing them up much like a green/oolong tea using lower water temps. It’s fun to experiment and see what works for you. Some use full boil, others 175. Totally up to you, but it really does change the flavors and aromas, sometimes quite significantly.

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HI!! Technically, this is a “mao cha” (unfinished tea) rather than a pu’er. The wild monk cake is an actual pu’er. And there is a huge difference between a raw style tea such as this and a ripened (black) style pu’er, which is famous for its earthy and dark characteristics.

I think this mao cha is incredible as a tea glass style brew, as well, and we have many many customers brewing it that way. It is quite something how it sweetens up in longer brews like that.

You may be interested in trying some other raw teas and brewing them up much like a green/oolong tea using lower water temps. It’s fun to experiment and see what works for you. Some use full boil, others 175. Totally up to you, but it really does change the flavors and aromas, sometimes quite significantly.

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I came from a tea drinking family, but I never appreciated the different qualities and varieties of tea until older. All that time wasted! But I guess I needed to be mature enough to appreciate the tea experience. :)

My favorite teas are green oolongs and white tea. I also love greens, especially gyokuro. I have a huge appreciation for rooibos and honeybush as they are often that only thing I can drink in the evening. I am a relatively new convert to black teas. This is unfortunate for my wallet but extremely wonderful for my palate. :)

In any case, I have a love for both flavored and unflavored teas. They are different experiences for sure, but both enjoyable. I find that it often depends on my mood.

I am on a quest to find a tea that will win my husband over. I think I’m making some headway…